How to Properly Ripen Pears
Pears are one of the few fruits that do not
mature well if allowed to ripen on the tree,
according to Costco produce buyer Frank Padilla.
A popular misconception is that pears should
be placed in the refrigerator when still green.
Put only ripe pears in the refrigerator, as cold
storage is what keeps them from ripening.
To ripen pears at home, let them stand at
room temperature in a covered bowl, brown
paper bag or poly produce bag. The ripening
process may take a few days or up to a week,
depending on the stage of ripeness when purchased. It is difficult to judge whether pears
are ripe by skin coloration. However, a simple
test will determine when your pears are ready
to eat. Gently press your thumb into the neck.
If the skin yields to gentle pressure, the pear
is ripe. As your pears ripen, put them in the
refrigerator until you are ready to use them.
Domex Apple Pecan Salad
with Curry Dressing
1 tablespoon fresh
lemon juice
1 pinch curry powder
1 tablespoon honey
2 Fuji apples, peeled,
cored and diced
1/2cup chopped celery
1/2cup chopped pecans
1/2cup mayonnaise
1. Combine apples, celery and pecans.
2. Mix mayonnaise, lemon juice, curry powder
and honey.
3. Toss apple mixture with the curry dressing.
Makes 2 servings.
Diamond Fruit Growers
Pear Couscous Salad
Diamond Fruit Growers, located in the Hood
River Valley in Oregon, is the largest supplier
of Northwest pears in the United States.
HERB DRESSING:
1/4cup white wine vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon chopped
fresh basil
1 teaspoon chopped
fresh thyme
1/2teaspoon sugar
1/4teaspoon salt
Pinch of black pepper
PEAR COUSCOUS SALAD:
3/4cup chicken broth
1/2cup uncooked couscous
1 teaspoon lemon juice
1 D’Anjou or Bartlett pear,
cored and diced
1/2cup chopped green
bell pepper
2 tablespoons
chopped hazelnuts
1 tablespoon chopped parsley
Salt and pepper to taste
4 lettuce leaves
1 D’Anjou or Bartlett pear,
cored and sliced
4 ounces sliced Jarlsberg
or Swiss cheese
1. HERB DRESSING: Combine vinegar, olive oil, mustard, basil, thyme, sugar, salt and pepper; mix well.
2. Bring broth to a boil. Stir in couscous and
lemon juice; remove from heat, cover and let
stand 5 minutes, or until couscous is tender
and all liquid has been absorbed. Toss with
2 tablespoons Herb Dressing and cool.
3. Add diced pear, green pepper, hazelnuts, parsley
and additional Herb Dressing to taste. Adjust
seasoning with salt and pepper. Place lettuce on
plates and top with a scoop of couscous. Surround
with pear slices and cheese. Makes 4 servings.
